Tomato, asparagus, sweet corn & tomatillo salad

Tomato, asparagus, sweet corn & tomatillo salad

Tomato, asparagus & tomatillo salad recipe

With the amount of greenmarkets and farmers’ markets in and around New York, I couldn’t help but get inspired by some of the stunning seasonal produce I’ve come across in this town. And it’s so much more inexpensive than what we’re used to seeing back at home in Sydney. I had no great plans to do any cooking as we travel around the States, but with something as simple as a salad, this doesn’t quite qualify as cooking. Plus it was a nice break from eating out!

Aside from the in-season berries and stone fruits that are virtually on every street corner, fresh ripe tomatoes are glistening all over the place as well.

We’d been eating out pretty much three times a day so it was nice to gather some of the beautiful produce from the markets and whip something up in our temporary Williamsburg loft apartment. The pantry contained the absolute basics, giving me the impression that the owner doesn’t get into cooking much. Although, she did have a jar of truffle salt; so she does have good taste!

I didn’t bother buying anything for the dressing, as the extra virgin olive oil and balsamic vinegar already in the pantry was good enough. As for everything else I bought, it was as easy as slicing and arranging everything on a board. And the only cooking was blackening the corn. The sweetest, freshest corn I’ve encountered.

If you can’t get tomatillo’s, just use green tomato, or even green apple. The soft crunch and tart flavour marries well with the mozzarella-like Oaxaca stringy cheese, hot radishes, sweet tomato and corn. And no need to blanch the baby asparagus. Just have it raw. So sweet and crunchy!

Tomato, asparagus & tomatillo salad recipe

Tomato, asparagus & tomatillo salad recipe

Tomato, asparagus & tomatillo salad recipe

Tomato, asparagus & tomatillo salad recipe

Tomato, asparagus & tomatillo salad recipe

tomato, asparagus, sweet corn & tomatillo salad

serves 2-4

 

  • 1 cob sweet corn, husk removed
  • ½ tsp olive oil
  • 1 large red tomato, sliced
  • 1 medium yellow tomato, sliced
  • 2 medium tomatillos, sliced
  • 1 bunch baby asparagus, woody bases removed
  • 2 radishes, sliced
  • 100 g Oaxaca cheese, torn into strings
  • 8-10 thin slices jamón serrano
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt and freshly milled black pepper, to taste

 

Rub the olive oil over the corn cob and blacken over a flame, such as your stove burner. Alternatively grill or pan-fry it. Set aside to cool.

Arrange the sliced tomato, tomatillos, asparagus and radishes onto a large platter or board. Slice the blackened corn kernels off the cob and add to the salad. Place the strings of Oaxaca cheese and jamón serrano onto the salad. Drizzle over the extra virgin olive oil, vinegar and seasoning.

Serve immediately.

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